----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Low-Fat Vegetable Lasagna
  Categories: pasta
       Yield: 4 servings
       8 oz lasagna noodles
       2 oz mozzarella cheese, shredded
       1 pk (10 oz) frozen chopped
       1    spinach, thawed & well
       1    drained
     1/2 c  shredded carrot
       1 sm zucchini shredded,
       1    about 1/2 c
       1 pt non fat cottage cheese
       1    egg (or 1/4 c eggbeaters)
       1 sm onion chopped
       1 tb oil
       1 tb flour
     1/8 ts nutmeg
     1/2 c  chicken broth
     1/4 c  grated parmesan cheese
     1/2 ts salt
     1/8 ts white pepper
   Cook lasagna according to package directions, drain and lay out on         
   waxed paper or counter top to cool. Combine 1&1/2 cup of cottage           
   cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna       
   to fit a 8X8 baking dish.  Place a layer of lasagna in the bottom of       
   a greased 8X8 dish. Spread with 1/2 the cheese mixture. Cover with         
   the small ends of lasagna. Spread with remaining cheese mixture and        
   remaining lasagna. In a skil- let, saute onion in oil until tender.        
   Stir in flour, nutmeg & pepper. Stir in chicken broth & remaining          
   cottage cheese and cook, stirring constantly, for about two minutes.       
   Add more chicken broth if the mixture becomes to thick, it should be       
   about the consistency of a medium white sauce. Spread over lasagna         
   and sprinkle with Parmesan cheese. Cover with aluminum foil and bake       
   at 350 degrees for 45 minutes. Uncover and bake until lightly browned      
   at 400 degrees.  Cool for 10 minutes before serving.